Bangors and Mash- A simple traditional meal for St. Patrick’s Day and great alternative to the Corned Beef. It is very hard to find Bangors- so I typically will use Brats at home. Bangor’s are a very mild almost creamy Sausage. They call them Bangors because when the skin opens during cooking they bang and burst… The Mash part is obvious. Serves 2-4 people
mild sausage raw- 1 package bangors or bratwurst 4-5 large links
olive oil 1 tablespoon
In a cast iron pan add olive oil on medium heat. Brown both sides of the sausage and add to a the oven at 350 degrees to finish cooking to 165 degrees internal temperature.
pan drippings from sausage
butter 2 tablespoons
flour 1 tablespoons
onion 1/4 diced
beef broth 1 and 1/2 cups
salt and pepper for taste
dark beer 2 oz.
Keep your pan drippings in the cast iron pan. Add butter and onions and brown. Whisk in your flour and whisk till lumps dissolve. Deglaze with the dark beer. Add seasonings and beef broth. The sauce is traditionally thinner than thicker. Place on low temperature.
yellow potatoes 5-6 peeled and sliced
half and half 1/4-1/2 cup
kosher salt 1 tablespoon (you can use less)
black pepper for taste
butter 3 tablespoons
onion powder 1/2 teaspoon
parsley 1/2 teaspoon
Boil potatoes until tender. Drain water out. Add Butter and seasonings. Add 1/4 of half and half to start. Mash with potato masher or large whip. Add more half and half if necessary- a little at a time until consistency is perfect. Build your plate. Gravy on the bottom, Mashed in the middle of the plate, and Sausage on top. You can drizzle more Gravy over the Sausage if you wish. Our Pix’s coming tomorrow. Enjoy! Jason.